Waterless and oil-free old-fashioned cakes, egg whites and yolks are not separated, and you can make it at home in a few simple steps with zero failure

The old-fashioned cake shared today uses fewer ingredients, no water, no oil, and no additives. It is made by beating whole eggs, adding some honey, adding some sugar, and baking with low-gluten flour. Because it is a whole egg, the taste is delicate and soft, the egg flavor is stronger, and it will not become hard after a week. But I couldn't even put it for 2 days, and it was eaten up by my family, and I didn't think it was too little baked.

【Waterless and oil-free old-fashioned cake】

Ingredients: 4 eggs, 130g cake flour, 40g sugar, 20g honey, 2ml lemon juice

Steps:

1. Rinse the dust on the outer skin of the egg with clean water to prevent the dust on the skin from falling in accidentally when beating the egg. Then crack the eggs into a large basin without water and oil, the basin must be large, otherwise it will splash everywhere when beating.

2. Add 2ml of lemon juice, sugar, and honey in turn, and stir the egg mixture with chopsticks first, so that the lemon juice, sugar, and honey are fused in the egg mixture.

3. For the whipping process, first use an electric whisk at low speed for 5 minutes, and many small bubbles appear in the egg mixture.

4. Change to high-speed hair, this process is a little longer, I usually take about 15 minutes. The cake liquid whipped in this way has good stability and is not easy to defoam.

5. After high-speed whipping, the egg liquid has completely turned milky white, fluffy and has a certain resistance. At this time, we set the whisk to medium speed and continue to beat for 5 minutes to make it more delicate.

6. Then turn off the whisk and lift it, the egg batter cream hangs on it into a sharp corner, and it will not disappear immediately when it falls on the egg batter cream, or draw a Z on the egg batter cream and it will not disappear within 2 minutes, which proves that it is well beaten.

7. Take a sieve and sift the low-gluten flour into the egg paste cream, the flour must be sifted, otherwise there will be clumps that will affect the taste.

8. The key to this step is to use a food spatula to mix the flour and egg batter frosting evenly. In the process of stirring, remember not to draw circles and stir, otherwise it will defoam, resulting in the cake will collapse when baking. When stir-frying, stir from the bottom of the basin upwards like a stir-fry, and turn the basin until there is no dry flour and the egg batter is smooth and delicate.

9. Take a cake mold, put oil paper on the bottom, and brush it with cooking oil to prevent sticking.

10. Pour the cream cream from a high place down into the mold, don't pour it too full, 8 points is good. Then gently shake the cake mold to create bubbles. Sprinkle with black sesame seeds to garnish and add flavor.

11. Preheat the oven for 5 minutes, add the cake batter to the middle of the oven and bake at 150 degrees for 30 minutes. For the last 10 minutes, observe the surface of the cake for coloring, and if the color is dark, cover the surface of the cake with a piece of tin foil.

12. It's time. The smell of cake wafts all over the house, so take out the cake and immediately turn it upside down on the grill to prevent it from collapsing. The old-fashioned whole egg cake is soft and sweet, not fishy or greasy, and has zero additives. It's much better than what I bought.

Tips:

When making old-fashioned cakes, the eggs must be beaten at room temperature, and if you take them out of the refrigerator and put warm water under the basin when beating, it is easier to whip them.

Sugar and honey don't need to be added separately, just add them all at once.

The baking time and heat are set according to the situation of your own oven, and there are no strict requirements.